Pecan Pie Cobbler Cake
An easy holiday dessert that starts with a cake mix and ends in deliciousness!
Thanksgiving and Christmas will be here before we know it and while I have meal planned for November, I haven’t meal planned for Thanksgiving yet. I am not a fan of pie and only make it on occasion because my husband LOVES pie. In particular, pecan pie is one of his very favorites and he always wants it for Thanksgiving. I usually compromise with making a different type of dessert that has pecan pie flavors. One of our faves is pecan pie cheesecake. But I have a few different recipes saved and like to try new ones (because cheesecake is time-consuming) as much as I’m able and a few years ago, I made this cobbler which was absolutely fantastic. Both of us love cobbler and it does have the pecan pie deliciousness, so it was a perfect combo for a Thanksgiving dessert so that Nick got his pecan pie and I didn’t have to eat pecan pie LOL
What You Need:
6 Tbsp. unsalted butter
1 1/4 cups pecan halves
1 box (16.5 oz) yellow cake mix, plus ingredients on cake box
1 1/2 cups brown sugar
1 1/2 cups hot water
Directions:
Preheat oven to 350 degrees.
Add butter to a 9x13-inch baking dish and place in the oven to melt.
Once melted, sprinkle the pecans evenly over the top.
Prepare the cake batter according to package directions. Then pour over the butter and pecans trying to not disturb the layer. DO NOT STIR.
Sprinkle brown sugar over the top in an even layer, again, DO NOT STIR.
Then pour the hot water over the top of the brown sugar as evenly as possible. DO NOT STIR.
Bake in the preheated 350 degree oven for 35 to 40 minutes until the top of the cake is lightly browned. A toothpick test won’t work because of the pecan pie layer.
Allow 20 to 25 minutes to cool before cutting.
Recipe from Something Swanky